Low & Slow: Master the Art of Barbecue in 5 Easy Lessons by Rush Colleen & Wiviott Gary

Author:Rush, Colleen & Wiviott, Gary [Rush, Colleen]
Language: eng
Format: mobi, epub
ISBN: 9780786751075
Publisher: Perseus Books Group
Published: 2009-08-04T16:00:00+00:00

MAKES 6 CUPS

4 cups ketchup

⅔ cup cider vinegar

½ cup sugar

½ cup brown sugar

¼ pound (1 stick) unsalted butter

2 to 3 lemons, juiced (about ½ cup juice)

4 limes, juiced (about ½ cup juice)

2 teaspoons freshly ground black pepper

2 tablespoons dried crushed red pepper flakes

2 tablespoons Búfalo Chipotle Mexican Hot Sauce

2 tablespoons Louisiana-style hot sauce

2 tablespoons Toasted Mexican Pepper

Blend (page 18)

Combine all of the ingredients in a medium nonreactive saucepan. Gently simmer the sauce over medium heat for 20 minutes, stirring occasionally.

Store the sauce in an airtight container in the refrigerator for up to one week.

INGREDIENT FINDER: CHIPOTLE HOT SAUCE

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